Bakery, cereal & grains

Article (3)
  • Vacuum cooling is taking bakeries by storm
    Sometimes when traditional methods of production are replaced by more efficient or more hygienic technology the foods produced lose some of their attractive sensory quality. However, there are examples where modern technology improves products, as is the case with vacuum applications. Drying and deep-frying under vacuum are well-known and successful methods and cooling bakery products using vacuum (vacuum baking) has been experiencing a comeback in recent years.
  • Packing breakfast cereals
    Kentaur manufactures breakfast cereals, both for its own brand and for major retailers such as Migros and Coop, Switzerland’s first- and second-largest retailers. To plan and install a complete new packing system for a wide variety of popped wheat cereals and corn flakes, Kentaur chose Ishida’s representative in Switzerland, Itech of Rotkreuz.
  • The global bakery and cereals market
    A report providing a detailed examination of the bakery and cereals market by region, category and maturity provides insights into the factors shaping the market now and in the future.
Product (18)
  • Baker Perkins upgraded pillow crimper for coextruded snacks and cereals
    Baker Perkins has introduced an upgrader pillow crimper to its CoEx master system for production of a variety of coextruded snacks and cereals.
  • Baker Perkins TruClean wirecut machine
    The Baker Perkins TruClean wirecut machine can now produce a variety of bars, in addition to soft dough biscuits. This broadening of capability means that soft-filled bars, and unfilled cereal and energy bars, can all be produced with high levels of flexibility and weight accuracy.
  • Baker Perkins SBX Extruders and post-extrusion forming equipment
    Baker Perkins’ range of SBX Extruders and post-extrusion forming equipment includes the SBX Master twin-screw extruder, a machine providing process flexibility through a modular barrel design and a high torque motor and gearbox combination.
  • Hinds-Bock industrial cake depositors
    Hinds-Bock Industrial high-speed, multi-piston, cantilevered depositors are designed to work oven conveyors in production bakeries. These industrial depositors are available in many configurations, including vertical designs to take up a limited amount of space on the line.
  • Baker Perkins SBX Master twin-screw extruder options
    Baker Perkins has extended its snack extrusion end-product capability with new die technology and the adaptation of equipment from the biscuit industry.
  • Baker Perkins SBX Master twin-screw cooker extruder
    Baker Perkins has added a high-value product to its extrusion capability for the savoury snack industry. Snack croutons, in a range of sizes and shapes and with a wide selection of flavours, can now be made on a conventional extrusion line.
  • GS Italia MaxiForm Baby product forming machine
    GS Italia has upgraded its MaxiForm Baby product forming machine.
  • Baker Perkins PerfectPan table and Multitex4 dough moulder
    Baker Perkins Multitex4 dough moulder is claimed to deliver an immediate, visible improvement in loaf quality in high-output plant bakeries.
  • Baker Perkins Accurist2 with dough divider
    The Baker Perkins Accurist2 has been upgraded with a dough divider for high-output plant bakeries to achieve higher output, reduced oil usage, longer component life, extended running time and easy maintenance and cleaning.
  • Biscuit output improvements
    Baker Perkins claims that the output of existing biscuit lines can be boosted by between 15 and 25% by installing their Angled World Wirecut. Productivity is increased by laying down the biscuits at an angle to create ‘nested’ patterns that improve utilisation of the baking surface: the increase in yield depends on cookie size.
  • Continuous dry roaster
    JC Design has designed, manufactured and installed a continuous dry roaster suitable for seeds, wheat, nuts, etc. The roaster is capable of producing up to 1000 kg/h of product at 12 min cook time.
  • Mixing control for bakers
    Baker Perkins has developed a new control system for Tweedy mixing systems - now renamed Tweedy2. Plant bakers using this definitive system for the Chorleywood process will benefit from improved consistency and quality of the baked product, plus enhanced efficiency and ease of use.
  • Breakfast cereal flaking rolls enhanced
    Baker Perkins has introduced new versions of its breakfast cereal flaking rolls with a number of enhancements designed to improve operation and maintenance.
  • Purifier
    The Polaris purifier offers higher throughput capacity, improved sanitation and maximum product safety.
  • Dough moulding table
    A consistent improvement in loaf quality, with no increase in cost, is the key advantage of the PerfectPan dough moulding table launched by Baker Perkins. The table has been developed for the Multitex4 moulder and incorporates features that cut changeover time and waste between product runs, and reduce stoppages.
  • Shaped cake package
    Erlenbacher, a specialist in frozen bakery products, has chosen an octagonal folding carton for one of its product lines to help it stand out from the crowd in the freezer.
  • Cooker-extruder
    The Baker Perkins SBX Master twin-screw cooker-extruder is a solid barrel extruder offering process flexibility through a modular barrel design and a high torque motor and gearbox combination.
  • Whole grain analyser
    The Australian National Measurement Institute (NMI) has issued a Certificate of Approval, No 15/1/2 Variation 1, for the Cropscan 1000B whole grain analyser.
News (1)
Case Study (5)
  • Peristaltic pump perfects pasty patina
    Having suffered repeated failures using conventional impeller pumps for the transfer of liquid egg in glazing processes operated at Cornish food manufacturer Rowe’s the bakers, the company turned to peristaltic pump technology from Watson-Marlow Pumps Group.
  • Bakers Delight’s ovens go green
    Bakers Delight’s move towards sustainability began five years ago, and the first initiative was to develop ‘green’ ovens that were more fuel efficient than their predecessors, based on the historical oven from the 1950s.
  • Pizza oven for peak demand
    The Adelaide Hills pizza restaurant has solved the problem of peak-hour demand with a triple-stack XLT oven from JL Lennard. The company had the common problem of coping with the massive peak demands that can swamp a casual dining and takeaway establishments.
  • Bulk ingredient batching system
    Fresco Systems has just completed a bulk ingredient batching system for a Sydney bakery. Consisting of five bulk bag unloaders, each feeding a mini weigh hopper via a flexible conveyor, the system needed to be accurate and hygienic to suit the clean room environment.
  • Cleaning wheat
    The Kampffmeyer Gruppe is Germany's largest milling company which produces high-quality milled grain products for food companies worldwide
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